This, your butter, sour cream, and borsh recipes sparked my love and excitement for cooking food for my family again. Thank you! I am looking forward to cooking new things after being in a pit for a couple years. Gluten free, dairy free, and many many other restrictions between me and my kids, have made food seem a necessary torture rather than my love to share with everyone. Subscribed and looking forward to more! Thank you for your work, believe me when I say, it is GREATLY appreciated.
Thank you so much, dear Catherine, for taking your time to write this. I'm very humbled and utterly happy 🙏 , so happy you got your spark back. Looking forward to sharing more experiences and recipes with you 💞
My child is on a Gluten free diary free diet, started recently. He loves yogurt and I have been searching for recipes all over and here I am. Finally learned how to make the best and perfect yougurt for my little one. Great explanation. Thank you sooooo much! :)
I got almond milk yoghurt at the store and I actually like the taste so much better than regular yogurt! Thanks for recipe I’ll definitely be making this regularly now!
I followed your almond milk recipe and this almond yogurt recipe and it’s SO good! I usually do full fat dairy yogurt (I make at home) but I only drink almond milk for cereals, smoothies, etc. I am thrilled to have another yogurt option. I tried a coconut yogurt recipe and didn’t like it at all so I was very happy to come across your recipe for almond yogurt 😊
I am so impressed with your channel! So much fun and variety! You really give 100% with each video and have very unique recipe and ingredient substitution ideas
Best vegan yogurt video. But why do you peel the almonds? I make almond milk all the time... but I have never peeled them. Just curious if it's necessary?
Thank you for the good instructions, I’m trying this right now, wish me luck it’s in the microwave for fermentation. I didn’t have kuzu so I’m using arrowroot till it arrives. I haven’t looked yet but have you tried chickpea, that was the one I’ve been making and I didn’t need a thickening agent it got thick when it was put on the stove
Thanks for trying out the recipe and for your inventive spirit! Using arrowroot as a stand-in for kudzu is a clever move while waiting for the latter to arrive. Arrowroot should still aid in thickening, although it may have a different texture and thickening behavior compared to kudzu. Arrowroot might not yield the same thickness as kudzu due to its singular jelling strength and texture. Kudzu is unparalleled in its thickening abilities and its added health benefits make it irreplaceable in this recipe. While arrowroot is a great thickener in its own right, the final product will likely be less thick and may not have the same healing qualities. It’s wonderful that you're experimenting, though! Experiences like these are valuable for understanding the unique properties of each ingredient. Keep us updated on your results - it’s all part of the culinary adventure!
Sol Saint-Germaine thank you so much for your kind words 🙏🙏🙏 it makes me so happy to see your excitement 😀🌱🌺 this yogurt comes out good, I know you're gonna enjoy it 😀❤️
What a positive, well-shooted video😍Subscribed to your channel😎thanks for the recipe!🤩 When i saw the video firstly, I hesitated to watch as it is 16 min, now im so grateful! Worth for every moment! Keep going!
First post of your's I've seen and it is very well done!! Great you mentioned the yogurt maker since I have one that I bought on a shopping channel that will probably work for the incubation last step that is right before the refrigeration step you show. Thanks from Colorado!!
Where can I find kuzu powder? Would they have that at Sprouts Grocery Store? You do everything with a smile on her face, you are so cute. Also noticing your wall is made from recycled bottles! That's amazing!
Cynthia A. You can get Kuzu at Whole Foods, Asian markets or on Amazon (I placed the link to it in the description box for this video, and on the website as well). Thank you for your kind words 🙏🏻 😀🌱🌺 positivepranic.com/almond-milk-yogurt-7-yogurt-flavoring-and-topping-ideas/
@@cynthiaa.9469 you can try, the texture will be different for sure. But yogurt will definitely happen. I love adding Kuzu not just to thicken the yogurt but for additional health benefits. Kuzu is not comparable with any other starches or thickeners. It is very beneficial for gut health, and has overall calming effect. I started using Kuzu during my chemotherapy days, to help me with digestive issues and it has been in my cupboard ever since. I highly recommend it. It is readily available in Whole Foods as well as Amazon with next day delivery If you don’t want to use Kuzu you can try to make this yogurt with cashew milk. You don’t need to strain it and it thickens really good. Still the texture will not be the same. But the yogurt will be delicious 😋
Hi, is there any other substitute for the Kuzu that is easier to find? I dont think we have Kuzu where we are. We do have Potato starch and Corn Starch. Will those work? Thanks so much for this video btw. Looking forward to your response.
I can’t wait to try this recipe!! When can you add flavorings to your yogurt? Like, vanilla or sweetener? Should that be put in the homemade almond milk before making the yogurt?
I'm just adding a couple of dates while making almond milk, and all other flavorings there after. I'm sharing my favorite flavorings at the end of the video.
I know it is an option, but I've never done it for this recipe. So I don't feel like I can advise you on that. If you decide to experiment with this, please let me know how it comes out. 🙏 I'm so happy you love your first batch 😁💞
For this recipe, Kuzu (or kudzu) is one of the essential ingredients. If you substitute kuzu for arrowroot starch or rice starch, you still will get yogurt. It just that your yogurt will have a different consistency. It will be runny or “soupy” if you wish. Plus, the health benefits will not be there. 🙏🏻
Big fan of your channel. I made this recipe but used arrowroot as thickener. It failed ( I waited for the bubbles too). Kuzu isn’t avail in my area. Amazon has choices by Eden for reasonable $. However reviews not so good. Where do you purchase your Kuzu, link helpful. Tks btw I used my trusted yogurt maker for 10 hours, then overnight refrigeration, still liquid. My cultures were 1/4 cup almond plain store bought yogurt.
Arrow root will not do the trick. It is a totally different “animal”. Kuzu by Eden is great, I use it all the time. Go for it. For cultures I used Fortify Optima probiotic by Nature’s Way. I couldn't find it online to link to. I'm getting them from Whole Foods Market freezer at the supplement section. Makes great yogurt 👌👌👌 You can find links to everything I'm using (other than probiotics) here 👉 positivepranic.com/almond-milk-yogurt-7-yogurt-flavoring-and-topping-ideas/ 🙏❤️
I did not put the probiotic brand that I'm using in the video because I could not find it on Amazon. I buy it in Whole Foods in the freezer section and have always had excellent results... It's called Fortify Optima Max Potency by Natures Way. Thank you for subscribing. Looking forward to hearing about your experiences. 💞🙏🌺
At Whole Foods, in a freezer section, 😀You can get them on Amazone as well, I linked some suggestions in the description box as well as on the website 🙏🏻
Hello Wonderful video. I'm a year late to the party but have a question, how much kuzo do you use to 3 cups of almond milk? Many thanks and I'm a subscriber to your channel!
Do you have a recommendation for keeping a "Starter"? Or should I just keep a small portion from the current batch, set it aside in the refrigerator and use it to make the next batch? If this OK, about how much Starter would you set aside and how long would it be stable? Thank you for answering my questions so promptly !
I personally don't keep a starter. Every time I do it, I do it from scratch. With this said, people who followed my recipe shared with me that they successfuly made yogurt from a starter made from the previous batch. I believe it's even somewhere in the comments to this video.
Hi. I found you channel few days ago and I think is amazing! I made the yogurt this morning but forgot to turn on the power of my yogurt maker. So the yogurt set for 7 hours at room temperature (around 23 Celsius degrees). After I turned the machine on. Do you think the yogurt could be eat able? I have another question: can I use already peeled almonds? If yes, shall I soak them as well? Thank you very much, happy that I found you
Thank you very much for your kind words 🙏🏻 I’m not sure if the probiotic cultures were able to propagate sufficiently. As you know, the temperatures that are most conducive for probiotic cultures to thrive range from 100°F (38°C) to 110°F (43°C). If you used kudzu and followed the process, you should end up with nice pudding 🙂. I would place it in the fridge (it will get thicker in there) and enjoy it just like that. You can see me using kudzu pudding with my overnight oats; you can eat it as desert… it is still very good for you, and it has a calming effect on your body. (You can check out my overnight oats video and vegan pudding video to see the way I go it) As to blanched almonds, I would definitely soak them (at least 6 to 8 hours), this way, you can extract much more nutrients out of them, and your milk will be creamy and flavorful. I hope next batch will come out as delicious yogurt 😁❤️🌺 Plz, keep me posted on your progress 🙏🏻
@@positivepranic thank you so much. Now the pudding I wormth in the machine, I'll cool it down and put it in the refrigerator and watch you pudding video fo ideas. Good to know I can use blanched almonds, it took me ages to remove the skin 🤣
@positive pranic BTW, I think the yogurt is coming out well after all... I can smell the acidity.. Unless it I acid because it is gone bad and not eatable 😂
How To Cuisine I never had, so I can’t advise on that. If you are planning on experimenting with that, plz let me know how it works out. With this said, I don’t see any harm in vanilla 🤷♀️ Although I hope you're talking about the vanilla bean and not vanilla extract, because most vanilla extracts contain alcohol which would be harmful to bacterias. I’m adding a couple of dates during the milk-making process (it is sort of flavoring, right?) that contributes to the conducive atmosphere for bacterias to propagate. They might love vanilla as well 😀
If you use homemade almond milk, there is no need to. You can blend your almond meal into a smoothie, incorporate it in a soups, stews, curry dishes or stir-fry.
Yes, it is best to remove the skins. Sometimes I have a batch of almonds that is hard to peel even after soaking them overnight with a pinch of salt and a splash of lemon. So, I use this trick to speed up the process. If your almonds are too hard to peel after soaking: Place almonds in a heatproof bowl. Pour 1½ cups of boiling water over the almonds. Keep almonds under hot water for 7 seconds. Drain immediately (after 7 seconds) and rinse. Peeling almonds after this process is a breeze; after 7 seconds, they are still “alive” yet easy to skin. I hope it helps. 💞 But if it is still impossible for you to do you might want to try to make this recipe with cashews instead of almonds. 🙏🏻🌺
I actually take a cup of raw almonds and soak them for about 4 to 8 hours, then take the skin out. I rinse them and take out the water, put them in a Vitamix and add 6 cups of water. I blend them, strain the pulp out in a nut bag and this is my milk. I found that less water is too concentrated for me. Would I still be able to make yogourt with it?
I never tried to use dairy yogurt as a starter, so I can't advise you on that. You can experiment and see. Please, let me know how it comes out if you decide to do so 🙏💞🌺
The kuzu plant is sometimes known as Japanese arrowroot. But kudzu root starch should not be confused with arrowroot starch. While both kuzu and arrowroot starches are made by a simple, natural process, Kuzu is far superior in jelling strength, taste, texture, and healing qualities. Can you use arrowroot starch? - yes. Would the result be the same? - no.
@@jakobw135 absolutely! Kuzu I'm my go-to. I turned to the kuzu root during my chemotherapy days when I had to assist my digestive processes and to calm my nerves at the same time. And it was a constant in my cupboard ever since. Used by Eastern healers for more than 2,000 years, kuzu root is known for its ability to treat numerous health concerns. But for the purpose of this article, I would like to focus only on three kuzu qualities. Kuzu is highly prized as a digestive aid. It makes kuzu the perfect companion to the good gut-friendly bacteria and makes our yogurt so much more beneficial to overall gut health. Kuzu is known for balancing acidity in sweets; That is an added bonus that gives you guilt-free flexibility to add more toppings and flavorings to your yogurt once it done. Kuzu is an impeccable thickening agent. Kuzu’s unbeatable jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents.
HELP! started to make my first yogurt and the recipe on the website says 2 cups of almond milk. On the fabulous video a window comes up showing 3cups. I don’t have more milk. Sad face. Will it still work? Well I will find out. Just wondering what I mixed up.
@@positivepranic do you have a recommendation for keeping a "Starter"? Or should I just keep a small portion form the current batch, set it aside in the refrigerator and use it to make the next batch? If this OK, about how much Starter would you set aside and how long would it be stable? Thank you for answering my questions so promptly !
Kuzu is an impeccable thickening agent. Kuzu’s unbeatable jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents. If you substitute kuzu for any other natural thickening agent the thickness and texture of the yogurt will not be the same. With this said, you can experiment, but more likely you will need a larger amount of the substitute, therefore it will be a different recipe.
You can but the results will not be the same. Kuzu is not arrowroot per se. They call it Japanese arrowroot because of its visual resemblance. The medicinal properties and thickening properties of it are totally different. 🙏🏻
@@jakobw135 You can, but it will not give you the same consistency either. It will thicken it a bit, though. Kuzu’s unmatched jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents. I highly recommend it. You cand get it on Amazone 👉🏻 amzn.to/32CWzav
@@positivepranicThanks. It's all good because I found the KOSHER APPROVAL symbol on the package - what I was looking for! EXTREMELY EXPENSIVE , though :-)
@@jakobw135 I’m so happy it fits your need. definitely worth a try. You’ll see. It is about your body and your health after all. During my chemotherapy days I start using kudzu on a regular basis. It is not just gentle on your stomach but has a calming affect as well. 🤗
It should work, I just can’t advise you on that, because I never attempted making yogurt with homemade oat milk. 💞 if you choose to experiment, would you plz let me know? I’m curious 🙏🏻
Thank you for watching it. How do you like to flavor your yogurt?
My favourite flavours are natural unsweetened, and lemon.
How do you make it with yoghurt maker
Also can you make a scd version of almond yoghurt
i am working on it did not get around it and watching the video so that I make no mistake I will let you as soon as I am done Thank you so much
I believe I made a mistake by flavoring it will vanilla extract since it did not culture right and now it’s super soupy liquids
This, your butter, sour cream, and borsh recipes sparked my love and excitement for cooking food for my family again. Thank you! I am looking forward to cooking new things after being in a pit for a couple years. Gluten free, dairy free, and many many other restrictions between me and my kids, have made food seem a necessary torture rather than my love to share with everyone. Subscribed and looking forward to more! Thank you for your work, believe me when I say, it is GREATLY appreciated.
Thank you so much, dear Catherine, for taking your time to write this. I'm very humbled and utterly happy 🙏 , so happy you got your spark back. Looking forward to sharing more experiences and recipes with you 💞
My child is on a Gluten free diary free diet, started recently. He loves yogurt and I have been searching for recipes all over and here I am. Finally learned how to make the best and perfect yougurt for my little one. Great explanation. Thank you sooooo much! :)
you are so welcome 💞 I’m very happy you love it 🙏🏻🌺🌺🌺
Never heard of Kuzu. Thanks for sharing and widening my knowledge base!Looks delicious.
Thank you for watching. Now you know 😉
I have Kuzu that is over 20 years old. Yikes.
I got almond milk yoghurt at the store and I actually like the taste so much better than regular yogurt! Thanks for recipe I’ll definitely be making this regularly now!
I love you Julia ! Just looking at you the way you talk and smile makes me healthier ❤️
Natella Balan 😚😚😚 I love you to, thank you for watching 🙏🏻❤️🌺🌺🌺
how does this woman not have more subscribers?? best plant based channel on youtube
Thank you, dear Neal, for your kind words 🙏 it means a lot to me 💞
Thank you for this video it’s very helpful as I have gut allergies I hope this recipe will help my gut to be better and healthier 💖
I followed your almond milk recipe and this almond yogurt recipe and it’s SO good! I usually do full fat dairy yogurt (I make at home) but I only drink almond milk for cereals, smoothies, etc. I am thrilled to have another yogurt option. I tried a coconut yogurt recipe and didn’t like it at all so I was very happy to come across your recipe for almond yogurt 😊
Thank you, dear for the feedback!
Delighted to find your channel my daughter can't have dairy and I'm going to make her this XXX
I am so impressed with your channel! So much fun and variety! You really give 100% with each video and have very unique recipe and ingredient substitution ideas
Thank you so much for your kind words. I'm happy you like my recipes 🙏🏻
Best vegan yogurt video. But why do you peel the almonds? I make almond milk all the time... but I have never peeled them. Just curious if it's necessary?
This was amazing. I really can't wait to try this. I definitely prefer oat or almond milk of the daily kind.
It's so good! I'm happy you are giving this yogurt recipe a try :)
Thank you for the good instructions, I’m trying this right now, wish me luck it’s in the microwave for fermentation. I didn’t have kuzu so I’m using arrowroot till it arrives. I haven’t looked yet but have you tried chickpea, that was the one I’ve been making and I didn’t need a thickening agent it got thick when it was put on the stove
Thanks for trying out the recipe and for your inventive spirit! Using arrowroot as a stand-in for kudzu is a clever move while waiting for the latter to arrive. Arrowroot should still aid in thickening, although it may have a different texture and thickening behavior compared to kudzu.
Arrowroot might not yield the same thickness as kudzu due to its singular jelling strength and texture. Kudzu is unparalleled in its thickening abilities and its added health benefits make it irreplaceable in this recipe. While arrowroot is a great thickener in its own right, the final product will likely be less thick and may not have the same healing qualities.
It’s wonderful that you're experimenting, though! Experiences like these are valuable for understanding the unique properties of each ingredient. Keep us updated on your results - it’s all part of the culinary adventure!
Thank you for your recipe and positivity 😍
I’m so grateful you took a moment to write this note 🙏🏻 it made me very happy 🌱🌺❤️
I love love love almost milk I'm so happy to find this video, I never thought about making yogurt!!! brilliant!!!
Sol Saint-Germaine thank you so much for your kind words 🙏🙏🙏 it makes me so happy to see your excitement 😀🌱🌺 this yogurt comes out good, I know you're gonna enjoy it 😀❤️
Your beautiful smile made it a pleasure to watch this video!!!
Thank you, dear Kyle 🙏🏻 Knowing that you enjoyed the video makes me very happy 😁🌺
Hi, I tried my second batch it also came out great, I add half cup of the first batch.
Thank you for letting me know! 🙏🏻 That is great ! I will do that with my next batch. 💞😃
Thank you for your delicious and healthy yogurt!! And also for very important information!🙏😍🌺
Thank you very much for watching, I'm glad you found it helpful 🙏🏻🌺
Lovely yoghurts and very healthy combinations . Thank you for sharing your fashion and knowledge !!!
💞 🙏🏻
Beautiful, thank you.
Wow. What a complete presentation.. from almonds to yogurt to the fun stuff. Thank u 😊 ❤️
Glad you liked it!😀
What a positive, well-shooted video😍Subscribed to your channel😎thanks for the recipe!🤩
When i saw the video firstly, I hesitated to watch as it is 16 min, now im so grateful! Worth for every moment! Keep going!
Thank you very much 🙏 I'm so happy you enjoyed the video 😁 and grateful to have you here 🙏🌺
OMG so much great info that I had no idea about. Thank you for sharing your knowledge.
Thank you for watching. I'm happy it was helpful😊
Looks absolutely delicious. I will definitely be using your recipe for my breakfast tomorrow. Thanks for sharing
Thank you for watching 🙏🏻 I'm glad you are giving it a try
Omg we love almond milk, so interesting never thought of making it at home but this yoghurt looks outstanding!
It's so good! I hope you give this yogurt a try :)
First post of your's I've seen and it is very well done!! Great you mentioned the yogurt maker since I have one that I bought on a shopping channel that will probably work for the incubation last step that is right before the refrigeration step you show. Thanks from Colorado!!
💞🙏🏻🌺
Wow. This is an amazing video!! :) Will need to make this! :) Thank you so much. It was super helpful and easy to follow!
I'm so happy you enjoyed the video and giving this yogurt recipe a try :) let me know how it goes for you🙏🏻
Looks yummy! You radiate such bright energy 😀
Thank you so much, seat 🙏💞
You are adorable! Thank you so much for the recipe and the beautiful variety!!! I truly enjoyed your energy, so I subscribed 💖🥰🙏❣
Thank you so much for making these videos. Love all of your videos.you are so inspiring.
Ravideep Madaharh thank you so much for watching and for your kind words 🙏🏻🌱🌺
Great video! So you purchase organic almonds? If so, where do you purchase them?
Your Recipe is AMAZING !! but the Kuzu is very expensive to use on an almost daily basis. Do you have any other suggestions for a Thickening agent??
Loved this almond milk yogurt recipe! Can't wait to try it out!
Yes To Tech I’m glad you enjoyed the video and want to give this almond milk yogurt a try 🙏🏻🌱🌺 let me know how it goes for you 😊
your videos are truly next level!
Thank you, dear. I’m happy you love them 🙏🏻💞🌺
Where can I find kuzu powder? Would they have that at Sprouts Grocery Store?
You do everything with a smile on her face, you are so cute. Also noticing your wall is made from recycled bottles! That's amazing!
Cynthia A. You can get Kuzu at Whole Foods, Asian markets or on Amazon (I placed the link to it in the description box for this video, and on the website as well). Thank you for your kind words 🙏🏻 😀🌱🌺
positivepranic.com/almond-milk-yogurt-7-yogurt-flavoring-and-topping-ideas/
If I make my almond milk thick, like a creamer, can I skip the ceiving process and skip adding the yogurt base?
@@cynthiaa.9469 you can try, the texture will be different for sure. But yogurt will definitely happen. I love adding Kuzu not just to thicken the yogurt but for additional health benefits. Kuzu is not comparable with any other starches or thickeners. It is very beneficial for gut health, and has overall calming effect. I started using Kuzu during my chemotherapy days, to help me with digestive issues and it has been in my cupboard ever since. I highly recommend it. It is readily available in Whole Foods as well as Amazon with next day delivery
If you don’t want to use Kuzu you can try to make this yogurt with cashew milk. You don’t need to strain it and it thickens really good. Still the texture will not be the same. But the yogurt will be delicious 😋
Thank you for sharing your knowledge! loved the recipe 💜
Camila Catriman thank you very much for watching 🙏🏻🌱🌺
Thank you so much 😊 Queen 👑🌹🌿🌱😋🏆🥇🎥✨💫❤️🌹
🙏💞🌺
@@positivepranic Great Rising Queen! I truly appreciate you so much! Have a wonderful experience today & please be safe as well! Peace for now! 👉🏾😊
Thanks a lot...GOD BLESS YOU.... VERY WELL EXPLAINED....
Wahiba Wabiba thank you 🙏🏻🌺
Thank you for this almond milk yogurt recipe! Looks delicious!
Donnie Gupton You’re welcome. Thank you for watching
You deserve so much more subscribers!
You have my full support! 🔔😍
How To Cuisine thank you so much dear 🙏🏻🌱🌺
How To Cuisine I love your channel as well 😍 amazing work ❣️❣️❣️
@positive pranic Thank you so much 😍
Lo hice y me quedó delicioso, gracias.
Great recipes!! especially for sensitive stomachs :) Thanks for sharing
Glad you like them!
thank you for info. much appreciated
Thank you 🙏🏻💞
7:53 Thank you for the inspiration! I have ordered a thermo food container. 💚
💞 🙏🏻
I loved this yogurt recipe! I wondered if I can use some of the yogurt as a starter to make a new batch?
I was wondering this too and found that someone in the comments said they used half a cup from the old batch to make the new batch, so yes.
Hi, is there any other substitute for the Kuzu that is easier to find? I dont think we have Kuzu where we are. We do have Potato starch and Corn Starch. Will those work? Thanks so much for this video btw. Looking forward to your response.
thank you with much gratitude
Thank you, dear Maya.
Thank you for sharing!!! its amazing!!!!
Carolina Piedrahita thank you for watching, dear 🙏 I'm happy you enjoyed it ❤️🌱🌺
Ma'am your presentation is picture perfect 👌🏽👍🏽🌱🕉️💚
Thank you 🙏🌺 I'm happy you like it 😄🙏
Se ve Deli 😋 cuánto tiene se puede conservar en el refrigerador? Muchas gracias
5 days 🙏🏻
@@positivepranic thank you
Great video. Healthy and creamy
Thank you, I’m glad you like it 🙏🏻🌺
I can’t wait to try this recipe!! When can you add flavorings to your yogurt? Like, vanilla or sweetener? Should that be put in the homemade almond milk before making the yogurt?
I'm just adding a couple of dates while making almond milk, and all other flavorings there after. I'm sharing my favorite flavorings at the end of the video.
I had just had to click on this one!!! Love your videos and energy.
Carina Belmonte thank you, dear 🙏😍
Hi dear, thank you for recipe. My yogurt came out perfect, ready for a another batch can I some from my first? If so how much?
I know it is an option, but I've never done it for this recipe. So I don't feel like I can advise you on that. If you decide to experiment with this, please let me know how it comes out. 🙏 I'm so happy you love your first batch 😁💞
Wow I didnt know you could do this!
Happy tho share the knowledge🙏🏻
Hey Thanks for sharing! is there any substitute for Kozu? thanks
For this recipe, Kuzu (or kudzu) is one of the essential ingredients. If you substitute kuzu for arrowroot starch or rice starch, you still will get yogurt. It just that your yogurt will have a different consistency. It will be runny or “soupy” if you wish. Plus, the health benefits will not be there. 🙏🏻
Big fan of your channel. I made this recipe but used arrowroot as thickener. It failed ( I waited for the bubbles too). Kuzu isn’t avail in my area. Amazon has choices by Eden for reasonable $. However reviews not so good. Where do you purchase your Kuzu, link helpful. Tks btw I used my trusted yogurt maker for 10 hours, then overnight refrigeration, still liquid. My cultures were 1/4 cup almond plain store bought yogurt.
Arrow root will not do the trick. It is a totally different “animal”. Kuzu by Eden is great, I use it all the time. Go for it. For cultures I used Fortify Optima probiotic by Nature’s Way. I couldn't find it online to link to. I'm getting them from Whole Foods Market freezer at the supplement section. Makes great yogurt 👌👌👌
You can find links to everything I'm using (other than probiotics) here 👉 positivepranic.com/almond-milk-yogurt-7-yogurt-flavoring-and-topping-ideas/
🙏❤️
This yogurt looks so tasty 😋 thanks for sharing!
My pleasure 😊
New sub ☺️sorry if I missed but what kind of probiotic brand are you using? Thank you
I did not put the probiotic brand that I'm using in the video because I could not find it on Amazon. I buy it in Whole Foods in the freezer section and have always had excellent results... It's called Fortify Optima Max Potency by Natures Way. Thank you for subscribing. Looking forward to hearing about your experiences. 💞🙏🌺
Omg! i want to leave work right now to try this. Where do you get your probiotic capsules?
At Whole Foods, in a freezer section, 😀You can get them on Amazone as well, I linked some suggestions in the description box as well as on the website 🙏🏻
🙏 Thank you.
Hello Wonderful video. I'm a year late to the party but have a question, how much kuzo do you use to 3 cups of almond milk? Many thanks and I'm a subscriber to your channel!
3 tbsp of kuzu; you can find the full recipe here 👉🏻 positivepranic.com/almond-milk-yogurt-7-yogurt-flavoring-and-topping-ideas/ 🙏
Do you have a recommendation for keeping a "Starter"? Or should I just keep a small portion from the current batch, set it aside in the refrigerator and use it to make the next batch? If this OK, about how much Starter would you set aside and how long would it be stable? Thank you for answering my questions so promptly !
I personally don't keep a starter. Every time I do it, I do it from scratch. With this said, people who followed my recipe shared with me that they successfuly made yogurt from a starter made from the previous batch. I believe it's even somewhere in the comments to this video.
Wow ‘ Thank you very much
🙏🏻💞🌺
Hi. I found you channel few days ago and I think is amazing! I made the yogurt this morning but forgot to turn on the power of my yogurt maker. So the yogurt set for 7 hours at room temperature (around 23 Celsius degrees). After I turned the machine on. Do you think the yogurt could be eat able? I have another question: can I use already peeled almonds? If yes, shall I soak them as well? Thank you very much, happy that I found you
Thank you very much for your kind words 🙏🏻 I’m not sure if the probiotic cultures were able to propagate sufficiently. As you know, the temperatures that are most conducive for probiotic cultures to thrive range from 100°F (38°C) to 110°F (43°C). If you used kudzu and followed the process, you should end up with nice pudding 🙂.
I would place it in the fridge (it will get thicker in there) and enjoy it just like that. You can see me using kudzu pudding with my overnight oats; you can eat it as desert… it is still very good for you, and it has a calming effect on your body. (You can check out my overnight oats video and vegan pudding video to see the way I go it)
As to blanched almonds, I would definitely soak them (at least 6 to 8 hours), this way, you can extract much more nutrients out of them, and your milk will be creamy and flavorful.
I hope next batch will come out as delicious yogurt 😁❤️🌺 Plz, keep me posted on your progress 🙏🏻
@@positivepranic thank you so much. Now the pudding I wormth in the machine, I'll cool it down and put it in the refrigerator and watch you pudding video fo ideas. Good to know I can use blanched almonds, it took me ages to remove the skin 🤣
@@gioga7659 you can use cashew as well 🙂
@@positivepranic to make yogurt? Marvelous 😍
@positive pranic BTW, I think the yogurt is coming out well after all... I can smell the acidity.. Unless it I acid because it is gone bad and not eatable 😂
This looks amazing!
This yogurt taste grate as well😄💃
Can we flavored the milk before adding the probiotic? Like vanilla
How To Cuisine I never had, so I can’t advise on that. If you are planning on experimenting with that, plz let me know how it works out. With this said, I don’t see any harm in vanilla 🤷♀️ Although I hope you're talking about the vanilla bean and not vanilla extract, because most vanilla extracts contain alcohol which would be harmful to bacterias. I’m adding a couple of dates during the milk-making process (it is sort of flavoring, right?) that contributes to the conducive atmosphere for bacterias to propagate. They might love vanilla as well 😀
@positive pranic I use only fresh vanilla, the taste is so much better, and way more natural 😊 I will let you know! ❤️
Thank you, Julia!
💞🙏🌺
yum! looks delicious
Ortal Levitan this yogurt taste awesome 🥰
I did it , thanks to you,, For how many days will it last?
Great!itwill last for up to 6 days 🙂
@@positivepranic thank you
Just so you know, the link to the probiotic Renew Life doesn't have the streptococcus one
Can you use Almond powder or the CRUSHED and cooked whole almonds - not just the milk?
If you use homemade almond milk, there is no need to. You can blend your almond meal into a smoothie, incorporate it in a soups, stews, curry dishes or stir-fry.
Do you need to remove the skins from the almonds in order to make this? I have osteoarthritis in both my thumbs which makes it a lot harder.
Yes, it is best to remove the skins. Sometimes I have a batch of almonds that is hard to peel even after soaking them overnight with a pinch of salt and a splash of lemon.
So, I use this trick to speed up the process.
If your almonds are too hard to peel after soaking:
Place almonds in a heatproof bowl.
Pour 1½ cups of boiling water over the almonds.
Keep almonds under hot water for 7 seconds.
Drain immediately (after 7 seconds) and rinse.
Peeling almonds after this process is a breeze; after 7 seconds, they are still “alive” yet easy to skin.
I hope it helps. 💞
But if it is still impossible for you to do you might want to try to make this recipe with cashews instead of almonds. 🙏🏻🌺
@@positivepranic Thank you for all your help. I will try pouring hot water over them, and see if the skins come off really easy.
Can a Corningware Stoneware bowl be used, OR is Glass better? Thank you!
Yes, absolutely, it can be used.
Lovely channel! 🙏🏻🥰
Thank you 💞
I actually take a cup of raw almonds and soak them for about 4 to 8 hours, then take the skin out. I rinse them and take out the water, put them in a Vitamix and add 6 cups of water. I blend them, strain the pulp out in a nut bag and this is my milk. I found that less water is too concentrated for me.
Would I still be able to make yogourt with it?
It should work, but see if you can add 4 cups of water instead of 6 when trying this recipe. Just for the yogurt. You might like it this way. 🙂
Hi can I use starter from Greek yogurt? Thaks
I never tried to use dairy yogurt as a starter, so I can't advise you on that. You can experiment and see. Please, let me know how it comes out if you decide to do so 🙏💞🌺
Will ordinary ARROW ROOT also thicken and texturize the almond mixture like Kuzu?
The kuzu plant is sometimes known as Japanese arrowroot. But kudzu root starch should not be confused with arrowroot starch. While both kuzu and arrowroot starches are made by a simple, natural process, Kuzu is far superior in jelling strength, taste, texture, and healing qualities.
Can you use arrowroot starch? - yes. Would the result be the same? - no.
@@positivepranic Will Kuzu also work with other vegan stuff like: Legume (bean) curd, grain yogurt (oat, barley, corn), etc....
@@jakobw135 absolutely! Kuzu I'm my go-to. I turned to the kuzu root during my chemotherapy days when I had to assist my digestive processes and to calm my nerves at the same time. And it was a constant in my cupboard ever since.
Used by Eastern healers for more than 2,000 years, kuzu root is known for its ability to treat numerous health concerns. But for the purpose of this article, I would like to focus only on three kuzu qualities.
Kuzu is highly prized as a digestive aid.
It makes kuzu the perfect companion to the good gut-friendly bacteria and makes our yogurt so much more beneficial to overall gut health.
Kuzu is known for balancing acidity in sweets;
That is an added bonus that gives you guilt-free flexibility to add more toppings and flavorings to your yogurt once it done.
Kuzu is an impeccable thickening agent.
Kuzu’s unbeatable jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents.
If to you to add fruits in chunk at what point you do it thank you
Thank you❤️
🙏🏻💞🌺
If there is no cooju, would it be similar to probiotics alone?
It would be much thinner. Nevertheless, you will have a good tasting yogurt. I highly recommend kuzu for texture and additional health benefits.
HELP! started to make my first yogurt and the recipe on the website says 2 cups of almond milk. On the fabulous video a window comes up showing 3cups. I don’t have more milk. Sad face. Will it still work? Well I will find out. Just wondering what I mixed up.
Don't worry 💞 Video shows 3 cups + 3 tbsp of kuzu root, on the website there is 2 cups to 2 tbsp. It is important to maintain this ratio.
Can you take a portion of the yogurt and freeze it to be used as a "starter" for the next batch?
I never tried to make this yogurt from the frozen starter but if you do please let me know how it goes.💞🌺
@@positivepranic do you have a recommendation for keeping a "Starter"? Or should I just keep a small portion form the current batch, set it aside in the refrigerator and use it to make the next batch? If this OK, about how much Starter would you set aside and how long would it be stable? Thank you for answering my questions so promptly !
i cannot find kuzu in mexico, can i use arrowroot powder?
Can I add dates? If so, at what point in the recipe should the dates be added.
Yes, you can add dates during the milk-making process.
Use a proteolytic probiotic so that it digests the protein when culturing
Can you use store brought almond milk?
0:50 🙏🏻🌺
Can you comment on the Kuzu question? Kuzu is costly. Is there another thickener?
Kuzu is an impeccable thickening agent. Kuzu’s unbeatable jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents. If you substitute kuzu for any other natural thickening agent the thickness and texture of the yogurt will not be the same. With this said, you can experiment, but more likely you will need a larger amount of the substitute, therefore it will be a different recipe.
Probiotic capsules no linke for it ?
Can you use cassava/ tapioca flour instead of arrowroot or kuzu powder?
You can but the results will not be the same. Kuzu is not arrowroot per se. They call it Japanese arrowroot because of its visual resemblance. The medicinal properties and thickening properties of it are totally different. 🙏🏻
Thank you for sharing. :")
Angie's Pantry you’re welcome 😊🙏🏻
Where do you buy Kuzu?
Nice
Saswati Nayak thank you for watching 🙏🏻🧘♀️🌺
Will this work without the Kuzu - just some PROBIOTICS?
It will work taste wise; just consistency will not be there. The yogurt will be much thinner.
@@positivepranic Can you add CORN STARCH for consistency?
@@jakobw135 You can, but it will not give you the same consistency either. It will thicken it a bit, though. Kuzu’s unmatched jelling strength and texture, combined with healing benefits, place it way above all other natural starches and thickening agents. I highly recommend it. You cand get it on Amazone 👉🏻 amzn.to/32CWzav
@@positivepranicThanks. It's all good because I found the KOSHER APPROVAL symbol on the package - what I was looking for! EXTREMELY EXPENSIVE , though :-)
@@jakobw135 I’m so happy it fits your need. definitely worth a try. You’ll see. It is about your body and your health after all.
During my chemotherapy days I start using kudzu on a regular basis. It is not just gentle on your stomach but has a calming affect as well. 🤗
Can I make this without the dates? I cannot or should not eat so much sugar...
Yes you can
@@positivepranic thanks...
Genial!
🙂
Thank you ! How much kuzu?
Can I use oatmeal milk?
It should work, I just can’t advise you on that, because I never attempted making yogurt with homemade oat milk. 💞 if you choose to experiment, would you plz let me know? I’m curious 🙏🏻
❤
can you do it without those store-bought ingredients